Spinach and Ricotta Dumplings

I have to admit spinach was not one of my favorite foods when I was little, however my taste for it has changed and now it seems most recipes I look for have spinach in them. These dumplings are perfect if you like spinach, they are light and very cheesy.

2 bunches (10 to 12 ounces each ) spinach or two packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 container (8 ounces) ricotta cheese
2 large eggs
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons margarine or butter
2 cups milk

If using fresh spinach, remove tough stems; wash spinach well. In 5 quart Dutch oven, cook spinach with water clinging to leaves over high heat, stirring, until wilted. Drain. Squeeze dry; coarsely chop. Prepare dumplings: In large bowl, mix spinach, ricotta, eggs, pepper, salt, 1/2 cup Parmesan, and 1/2 cup flour. With floured hands, shape spinach mixture into 2" by 1" ovals.

Meanwhile, fill 5-quart sausepot half-full with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings, half at a time.

Prepare white sauces: In 2-quart saucepan, melt margarine over medium heat. Stir in remaining 2 tablespoons flour; cook 1 minute. Gradually whisk in milk and cook, whisking constantly, until sauce thickens slightly and boils. Remove saucepan from heat; stir 1/4 cup Parmesan. Place dumplings in single layer in shallow 2-quart casserole; spoon sauce over. Sprinkle remaining 1/4 cup Parmesan over top. Bake 15 to 20 minutes, until sauce is hot and bubbly.